Summary

Ingredients

• 4 steak (s), fillet steaks approx. 180 g each
• 1 head savoy cabbage
• 750 g potato (s), small
• 1 onion (s)
• 50 g parmesan, (freshly rated)
• 200 g whipped cream
• Oil, for frying
• salt and pepper
• nutmeg
• sugar
• olive oil
• butter

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Instructions

1. Boil the potatoes for about 15 minutes, then drain, rinse in cold water and peel. Place in a greased baking dish, drizzle with a little olive oil, season with salt and pepper and sprinkle with parmesan. Baked for about 20 minutes at 140 degrees.
2. Remove the stalk from the savoy cabbage and cut into small pieces, season the inner light-colored leaves (as well as the thicker pieces) with onion, salt, sugar, a little pepper and nutmeg. Cook in the cream (or alternatively milk) until soft and puree.
3. Salt the dark green leaves of the savoy cabbage, add a little sugar and cook with a little water and a piece of butter for about 5 minutes and add to the savoy cabbage puree.
4. Sear the steaks on both sides for about 2-3 minutes and place on the oven rack at 140 degrees for 15 minutes. Then let it rest for 3 minutes in aluminum foil. Season with salt and freshly ground pepper.
5. I know there are 100 ways to cook the perfect steak, but that`s how I make it perfect.
6. Arrange the steak on the savoy cabbage and serve with the Parmesan potatoes.